EP2928311A1 - Procédé d'inoculation directe à partir de ferments concentrés congelés, et dispositif associé - Google Patents
Procédé d'inoculation directe à partir de ferments concentrés congelés, et dispositif associéInfo
- Publication number
- EP2928311A1 EP2928311A1 EP13817890.0A EP13817890A EP2928311A1 EP 2928311 A1 EP2928311 A1 EP 2928311A1 EP 13817890 A EP13817890 A EP 13817890A EP 2928311 A1 EP2928311 A1 EP 2928311A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- ferments
- inoculation
- container
- thawing
- chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000011081 inoculation Methods 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 34
- 230000008569 process Effects 0.000 title claims abstract description 31
- 238000010257 thawing Methods 0.000 claims abstract description 68
- 239000007788 liquid Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013365 dairy product Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000002347 injection Methods 0.000 claims description 17
- 239000007924 injection Substances 0.000 claims description 17
- 238000000265 homogenisation Methods 0.000 claims description 8
- 230000001105 regulatory effect Effects 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 description 26
- 238000012544 monitoring process Methods 0.000 description 22
- 239000001963 growth medium Substances 0.000 description 20
- 239000000047 product Substances 0.000 description 15
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 9
- 238000011109 contamination Methods 0.000 description 9
- 230000035800 maturation Effects 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 244000057717 Streptococcus lactis Species 0.000 description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 230000010641 Acidifying Activity Effects 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 230000001627 detrimental effect Effects 0.000 description 5
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- 230000001580 bacterial effect Effects 0.000 description 4
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- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 244000172809 Leuconostoc cremoris Species 0.000 description 2
- 235000017632 Leuconostoc cremoris Nutrition 0.000 description 2
- 241000192134 Oenococcus oeni Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 210000004666 bacterial spore Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
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- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 102100021569 Apoptosis regulator Bcl-2 Human genes 0.000 description 1
- 108091012583 BCL2 Proteins 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241000520130 Enterococcus durans Species 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 102100024165 G1/S-specific cyclin-D1 Human genes 0.000 description 1
- 241000159512 Geotrichum Species 0.000 description 1
- 101000980756 Homo sapiens G1/S-specific cyclin-D1 Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000186428 Propionibacterium freudenreichii Species 0.000 description 1
- 241000186334 Propionibacterium freudenreichii subsp. shermanii Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235344 Saccharomycetaceae Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
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- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 230000007420 reactivation Effects 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
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- 235000008924 yoghurt drink Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/122—Apparatus for preparing or treating fermented milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/024—Making cheese curd using continuous procedure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N13/00—Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
Definitions
- the present invention relates to a device and a process for continuous inoculation from frozen concentrated ferments requiring neither incubation, preculture or activation which have a potential health risk, nor interruption of the inoculation process during production.
- concentrated ferments means that the manufacturer using them has to work in a batchwise mode for the inoculation and fermentation phases. Indeed, since the form and type of packaging is generally as bags or tins, the microorganisms must necessarily be added directly to the fermentation tank. Other systems using frozen concentrated ferments require the presence of a container for intermediate thawing of the ferments, which increases the risk of contaminations.
- the applicant has discovered, surprisingly, that the introduction of frozen concentrated ferments can be carried out by direct inoculation. This allows continuous inoculation without having to interrupt the fermentation process for the production of the final product. It thus becomes possible to substantially increase fermented product production rates.
- the subject of the invention is thus a process for continuous inoculation of a food product, in particular a dairy product, with frozen concentrated ferments.
- the process comprises the following steps: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device operating on a container containing frozen concentrated ferments, the thawed concentrated ferments are continuously injected, from the container, into a flow of liquid to be inoculated.
- the subject of the invention is also an equipment for continuous inoculation of ferments into a liquid to be inoculated, wherein the ferments originate from frozen concentrated ferments, said equipment comprising a chamber for thawing a container comprising frozen concentrated ferments, said chamber comprising a microwave device or a water bath thawing device, an inoculation chamber provided with support means for installing at least two containers of thawed ferments and with at least one weighing device capable of continuously determining the remaining volume in the container being emptied, the equipment further comprising an injection circuit connecting the containers to a circuit for continuous feeding of the liquid to be inoculated, the injection circuit comprising a valve allowing switch from one container to another container and means for regulating the flow rate of the ferments in liquid form.
- the container containing the frozen concentrated ferments is stored at a temperature of -20 to -70°C prior to the thawing thereof.
- the container containing the thawed concentrated ferments is continuously weighed in order to determine, during emptying, the remaining volume of liquid ferments in the container weighed.
- the injection of the thawed ferments is carried out via means of connection to a circuit for continuous feeding of liquid to be inoculated.
- connection means may be pipes of an injection circuit, which can be cleaned and sterilized after each passage of the liquid to be inoculated in the line, or more or less flexible tubing provided with means of temporary connection, for example via clip-fastening or snap-fastening. Microbial contamination of surfaces constitutes a danger to health through the possible contamination of foods during transformation thereof.
- the container after thawing is placed in an inoculation chamber at a pressure above atmospheric pressure.
- the inoculation chamber containing the thawed concentrated ferments is pressurized by means of a neutral sterile gas in order to maintain as far as possible in said chamber a constant pressure which thus facilitates the accuracy of the flow of the concentrated ferments.
- an overpressure in the thawing container limits the possibilities of contamination by outside air.
- An overpressure typically of 100 g/cm2 allows a more even metering.
- several containers are placed in a parallel arrangement in the inoculation chamber so that, when one of them is in the process of being emptied, at least one other container containing thawed concentrated ferments is on standby.
- a metered amount of thawed concentrated ferments is continuously introduced into a flow of liquid to be inoculated.
- This inoculated liquid will then be put in a fermentor, a tank for producing fermented products or a fermentation device, directly in the container intended to be marketed.
- the fermentation unit may be a pot of dairy product.
- This continuous inoculation has the effect of improving the regularity of the quality of the final products.
- the invention thus allows direct use, from their container, of the frozen concentrated ferments directly in the line of liquid to be inoculated without involving a risky intermediate phase. Any intermediate handling phase indeed inevitably leads to risks of accidental contamination which are detrimental to the whole of the subsequent process for producing the fermented product.
- directly inoculating into the line of liquid just before renneting makes it possible to limit any proliferation of phages and the creation of biofilms on the maturation zone.
- means for regulating the flow rate of the ferments in liquid form are placed upstream of the circuit for continuous feeding of the liquid to be inoculated. These means may be a pump.
- the thawing time for these frozen concentrated ferments in the container is variable depending on the amounts of products present in the container.
- the thawing time for the frozen concentrated ferments is from 10 to 60 minutes.
- the thawing time for the frozen concentrated ferments using a water bath thawing device is from 15 to 300 minutes.
- the temperature in the thawing chamber is regulated.
- the temperature of the ambient atmosphere in the microwave device of the thawing chamber is from 20 to 30°C and preferably 25°C.
- the temperature of the water bath in the water bath thawing device is from 15 to 45°C.
- the frozen concentrated ferments are stirred during the thawing in order to homogenize them and to avoid incompletely melted aggregates.
- the thawing chamber may comprise means for stirring the container that are capable of distributing the heat evenly during the thawing.
- the thawed liquid ferments are maintained at a relatively low temperature which may be from 2 to 12°C, or any other temperature compatible with maintaining the functionalities of the ferments. This makes it possible to limit as much as possible the resumption of the bacterial metabolism and to guarantee a quality of inoculation which is constant over time.
- the inoculation chamber may comprise refrigeration means and means for maintaining the pressure above atmospheric pressure.
- the inoculation chamber of the equipment may advantageously comprise means of homogenization of at least one container during emptying.
- the homogenization step comprises blending.
- the frozen concentrated ferments can be packaged and stored in packaging with a more or less large capacity ranging from 200 g to several kilos.
- the transfer must be carried out under strict hygiene conditions in order to avoid any contamination detrimental to the whole of the subsequent fermentation process.
- the frozen concentrated ferments used are composed of bacteria which are used for producing cheeses such as, for example, soft cheeses, cooked pressed cheeses, uncooked pressed cheeses, spun-curd cheeses, and fermented milks such as, for example, stirred or set, flavored or natural yoghurts, drinking yoghurts, sour cream and fromages frais and also for producing other fermented products such as, for example, wine.
- cheeses such as, for example, soft cheeses, cooked pressed cheeses, uncooked pressed cheeses, spun-curd cheeses
- fermented milks such as, for example, stirred or set, flavored or natural yoghurts, drinking yoghurts, sour cream and fromages frais and also for producing other fermented products such as, for example, wine.
- the bacteria used may be mesophilic microorganisms, the optimum growth
- lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris, Leuconostoc cremoris, Lactoccus lactis biovar. diacetylactis, Lactobacillus casei, Streptococcus durans, Streptococcus faecalis.
- thermophilic microorganisms i.e. organisms of which the growth temperature may be from 35 to 45°C. Mention may in particular be made of, for example, Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus or any other appropriate microorganism.
- Use may also be made of propionic bacteria such as Lactobacillus helveticus,
- the bacteria used may be wine bacteria, for example Oenococcus oeni (Leuconostoc oenos), Lactobacillus plantarum or Pedicoccus sp. Use may also be made of yeasts of the family Saccharomycetaceae or molds such as Penicillium or Geotrichum.
- the level of frozen concentrated ferment or concentrated bacterial culture inoculation varies according to the technologies and the products under consideration. Generally, this proportion is from 0.005% to 0.025% based on the total weight of the medium to be inoculated.
- the ferments are frozen using liquid nitrogen, then stored at a temperature from -20 to -70°C.
- the ferments can be stored for some time before use: up to 1 month in case of storing at -20°C, up to 6 months in case of storing at -40°C, and up to 12 months in case of storing at -45°C.
- Figure 1 illustrates schematically a flowchart of the various steps of a process according to one mode of implementation of the invention
- Figure 2 illustrates schematically a first embodiment according to the invention
- Figure 3 illustrates schematically a second embodiment according to the invention
- Figure 4 represents monitoring curves for the acidification of the culture medium at 43°C of the YF-L901 culture after thawing in a microwave oven, as a function of the temperature, -20°C or -40°C, for storage in frozen form,
- Figure 5 represents monitoring curves for the acidification of the culture medium at 30°C of the CHN-19 culture after thawing in a microwave oven, as a function of the temperature, -20°C or -40°C, for storage in frozen form,
- Figure 6 represents monitoring curves for the acidification of the culture medium at 30°C of the Flora Tradi 01 culture after thawing in a microwave oven, as a function of the temperature, -20°C or -40°C, for storage in frozen form,
- Figure 7 represents monitoring curves for the acidification of the culture medium at 40°C of the SCC-100 culture after thawing in a microwave oven, as a function of the temperature, -20°C or -40°C, for storage in frozen form
- Figures 8a and 8b represent monitoring curves for the acidification of the culture medium (8a) and for the acidification rate (8b) at 30°C of the FMD-0046 culture after water bath thawing of frozen ferments stored at -45°C
- Figures 9a and 9b represent monitoring curves for the acidification of the culture medium (9a) and for the acidification rate (9b) at 30°C of the R604 culture after water bath thawing of frozen ferments stored at -45°C,
- Figures 10a and 10b represent monitoring curves for the acidification of the culture medium (10a) and for the acidification rate (10b) at 40°C of the sscl culture after water bath thawing of frozen ferments stored at -45°C
- - Figures 11a and lib represent monitoring curves for the acidification of the culture medium (11a) and for the acidification rate (lib) at 44°C of the YF-L703 culture after water bath thawing of frozen ferments stored at -45°C.
- FIG. 1 Represented schematically in Figure 1 is a flowchart of the various steps of an inoculation process according to one embodiment of the invention. Prior to the inoculation, concentrated ferments are frozen in containers.
- a container is sterilely filled with concentrated ferments.
- the containers may be packaging of more or less large capacity ranging from 200 g to several kilograms that are capable of maintaining concentrated ferments composed of bacteria that are used for producing cheeses, fermented milks and other fermented products.
- a step E02 the orifice of the container is sealed, still while maintaining sterility, so as to obtain a hermetically sealed container filled with concentrated ferments.
- the ferments are frozen and then, in a step E04, these frozen ferments are stored at a temperature from -20 to -70°C for a relatively long time of a few days to several months.
- step E05 frozen ferments are thawed in situ in one of the containers previously kept frozen.
- This thawing step is carried out via microwave means or a water bath thawing device acting on the container and more particularly on the frozen ferments contained in the container.
- the microwave or water bath thawing means may comprise a thawing chamber into which the container is introduced, the thawing chamber being maintained at an ambient temperature of about 25°C in order to ensure rapid melting of the concentrated ferments without creating a large detrimental heat shock.
- the frozen concentrated ferments are stirred during the thawing, in order to distribute the heat evenly and to avoid incompletely melted aggregates.
- a subsequent step E06 the container which has undergone thawing is connected to a disposable injection circuit.
- a subsequent step E07 the container connected to the injection circuit is installed in an inoculation chamber and the container is opened.
- the thawed container is then emptied in a step E08.
- the inoculation chamber is pressurized with a neutral sterile gas in order to maintain a constant pressure therein as much as possible and thus to facilitate the accuracy of the flow of the concentrated ferments.
- the thawed liquid ferments are also maintained at a temperature from 2 to 12°C, so as to limit as much as possible the resumption of the bacterial metabolism and to guarantee an inoculation quality which is constant over time.
- the container While being emptied, the container is regularly weighed, in a step E09, so as to determine the amount of ferments remaining in the container.
- a step E10 the weight measured in the preceding step is compared to a threshold value corresponding to the weight of the empty or almost empty container.
- the container-emptying operation is continued by resuming it in step E08 via a loop BCL1, or the virtually empty container is exchanged with a full thawed container in a step Ell.
- the thawing of the full container may have been initiated during the emptying of the previous container, or before the beginning of the emptying of said previous container, for example after the beginning of the thawing of said previous container using another thawing chamber.
- steps of emptying a container, weighing, and optionally changing container according to the volume of remaining ferments are carried out via a loop BCL2.
- the parallel arranging of several containers in an inoculation chamber and step E011 of exchanging a container to be emptied make it possible to obtain a continuous inoculation process wherein a metered amount of thawed concentrated ferments is continuously introduced into a flow of liquid to be inoculated, wherein the inoculated liquid can then be introduced in a fermentor, a tank for producing fermented products or a device for fermentation, directly in the container intended to be marketed.
- FIG. 2 Represented schematically in Figure 2 is an inoculation equipment 1 according to a first embodiment of the invention.
- the equipment 1 comprises a thawing chamber 2 comprising a microwave device or any other high-frequency machine capable of thawing a container of frozen concentrated ferments Cfc according to step E05 of the process illustrated in Figure 1.
- the thawing chamber 2 comprises means for stirring the ferments during the thawing, which are not represented in the figure, for homogenization of the ferments.
- the equipment 1 also comprises an inoculation chamber 3.
- the inoculation chamber illustrated in this figure comprises two support means 4 each capable of supporting a container of thawed concentrated ferments Cfcl and Cfc2, for example a vertical attachment device or a device for gripping the container, comprising a set of plates for holding the container in place and/or a hook. It is possible to store certain types of concentrated ferments once thawed in the inoculation chamber 3 for several hours and up to 24 hours, but preferably between 4 and 8 hours without particular effect on the resumption of the bacterial metabolism or on the activity of the bacteria constituting the concentrated ferments.
- the inoculation chamber 3 of the equipment 1 comprises, moreover, means 5 for weighing the container in order to deduce the volume of the remaining ferments during emptying (steps E08 to E10).
- the inoculation chamber 3 also comprises homogenization means 6 for homogenizing the ferments located in the container.
- homogenization means 6 for homogenizing the ferments located in the container.
- use may be made of a plurality of plates applying a different pressure per plate which varies with passing time. The homogenization can be carried out continuously or intermittently as required.
- the inoculation chamber 3 may comprise air-conditioning means not represented in Figure 2.
- the inoculation chamber 3 can be refrigerated at a temperature of from 2 to 12°C throughout the duration of the inoculation.
- the inoculation chamber 3 may comprise a plurality of means for supporting the container of thawed concentrated ferments Cfc, the Cfc containers being connected via an injection circuit 7 to a circuit for continuous feeding 10 of the liquid to be inoculated.
- the injection circuit 7 comprises a valve 8 connected to a first container Cfcl via a first circuit portion 12, to a second container Cfc2 via a second circuit portion 13 and to the feeding circuit 10 via a third circuit portion 14.
- the valve 8 thus makes it possible to change container Cfcl or Cfc2 without interrupting the injection process.
- the injection circuit 7 also comprises a pump 9 installed on the third circuit portion 14, consequently downstream of the valve 8.
- the pump 9 serves to regulate the flow rate of afferent liquid concentrated ferments of the container Cfcl or Cfc2 in place in the inoculation chamber 3.
- the regulating pumps used, such as pump 9, can be
- the pump flow rates range from 0.1 l/hour to 4 l/hour, for equipment of 2 to 10000 l/hour, up to 0.75 l/hour to 12 l/hour for equipment of 15000 to 30000 l/hour.
- the injection circuit 7 may also comprise connecting means 15 at the level of the container(s) Cfcl and Cfc2 in the inoculation chamber 3, and at the level of the junction between the circuit portion 14 and the feeding circuit 10.
- These connecting means 15 make it possible to sterilize and clean the injection circuit 7 more easily.
- these connecting means make it possible to change the portions 12, 13 and 14 of the injection circuit 7 in order to replace them with others which are sterile, during, for example, the changing in the composition of the ferments being used to inoculate the pipe 10 for feeding of the liquid to be inoculated.
- the inoculation chamber 3 may also comprise means, not represented in the figure, for checking the pressure inside the inoculation chamber 3.
- the equipment 1 also comprises a fermentation unit 11 connected to the circuit 10 for feeding the liquid to be inoculated.
- the inoculation of said liquid is carried out by means of a tapping on the pipe of the feeding circuit 10, making it possible to connect the third circuit portion 14 of the injection circuit 7.
- the fermentation unit 11 is in this case reproduced in the form of a fermentor.
- the fermentation unit 11 is a tank for producing fermented products or a device for fermentation directly in the container intended to be marketed, for example a pot of dairy product.
- FIG. 3 schematically shows inoculation equipment 1 according to a second
- equipment 1 comprises a thawing chamber 20 comprising a water bath thawing device instead of a microwave device.
- the inoculation equipment makes it possible to obtain a continuous and accurate on line flow of a small amount of concentrated ferments from frozen concentrated ferments for inoculating a
- the invention thus allows the use of the frozen concentrated ferments directly from their container, directly in the line of liquid to be inoculated without a risky intermediate phase being involved. Any intermediate handling phase, in fact, inevitably leads to risks of accidental contamination which are detrimental to the whole of the subsequent process for producing the fermented product. Furthermore, directly inoculating into the line of liquid just before renneting makes it possible to limit any possible phage proliferation.
- Example 1 Monitoring the acidification of the culture medium following thawing using a microwave device
- the ferments YF-L901 (composed of Streptococcus thermophilus and of Lactobacillus bulgaricus), CHN-19, Flora Tradi 01 (multistrain ferments composed of Lactococcus lactis subspecies lactis, subspecies cremoris and subspecies biovar diacetylactis and of Leuconostoc cremoris) and SSC-100 (Streptococcus thermophilus) are packaged in sterile pouches of 5 liters, i.e. 2.5 kg of ferments in a form of frozen granules stored at a temperature of either- 40°C or -20°C. The pouches are placed in a microwave oven set on 600 W (Sairem, France).
- the ferments previously stored at -40°C were subjected to microwaves for 30 minutes to achieve complete melting.
- the ferments previously stored at -20°C required 25 minutes for complete melting.
- the pouches are placed on a stirrer throughout the thawing in order to ensure homogeneous melting of the concentrated ferments.
- the tests for acidification of the culture medium were carried out on milk reconstituted at 9.5% solids content from skimmed milk powder, heated at 99°C for 30 min.
- the inoculation dose is 0.02% for YF-L901 with a maturation temperature of 43°C, 0.01% for SSC-100 with a maturation temperature of 40°C and 0.01% with CHN-19 and Flora Tradi 01 with a maturation temperature of 30°C.
- Figure 4 represents monitoring curves for the acidification of the culture medium of the YF-L901 culture
- Figure 5 represents monitoring curves for the acidification of the culture medium of the CHN-19 culture
- Figure 6 represents monitoring curves for the acidification of the culture medium of the Flora Tradi 01 culture at 30°C
- Figure 7 represents monitoring curves for the acidification of the culture medium of the SCC-100 culture, after thawing in a microwave oven, as a function of the temperature for storage in frozen form.
- the first curve referenced CI corresponds to the control for culture of the ferments without previous thawing
- curves C3 and C5 represent the curves obtained just after thawing for containers stored before thawing respectively at - 40°C and -20°C
- Curves C2 and C4 represent the curves obtained after thawing followed by storing at 4°C for 24 h, for containers stored before thawing respectively at -40°C and -20°C.
- the acidification monitorings for the various strains tested allow one to deduce that there is no significant effect of the storage temperature of the ferments before thawing on the acidifying activity performance levels.
- Example 2 Monitoring the acidification of the culture medium following thawing using a water bath Various bacterial cultures were thawed using a water bath the temperature of which is regulated according to each bacterium.
- bacteria are the following ones: - FM D-0046 comprised of a mixture of Lactococcus lactis subspecies lactis and
- - R604 comprised of a mixture of Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris and Lactococcus lactis subspecies lactis biovar diactetylactis - SSC-1 comprised of a mixture of Streptococcus thermophilus
- - YF-L703 comprised of a mixture of Streptococcus thermophilus and of Lactobacillus delbruckeii subspecies bulgaricus
- the water bath temperature is 30°C for a thawing duration of 45 minutes.
- the water bath temperature is 40°C for a thawing duration of 30 minutes.
- the ferment container is stirred throughout the thawing duration in order to ensure homogeneous melting and to avoid incompletely melted lumps.
- the tests for acidification of the culture medium were carried out on milk reconstituted at 9.5% dry solid content from skimmed milk powder, heated at 99°C for 30 min.
- the inoculation dose is 0.01% for FMD-0046 with a maturation temperature of 30°C, 0.01% for R-604 with a maturation temperature of 30°C, 0.01% for SSC-1 with a maturation temperature of 40°C, and 0.02% for YF-L703 with a maturation temperature of 44°C.
- Figures 8a and 8b represent monitoring curves for the acidification of the culture medium of the FMD-0046 culture
- Figures 9a and 9b represent monitoring curves for the acidification of the culture medium of the R-604 culture
- Figures 10a and 10b represent monitoring curves for the acidification of the culture medium of the SSC-1 culture
- Figures 11a and lib represent monitoring curves for the acidification of the culture medium of the YF-L703 culture at 44°C, after thawing of the frozen ferments in a water bath.
- the acidification monitorings for the various strains tested allow one to deduce that there is no significant effect of the duration of low temperature storage of the ferments after thawing on the acidifying activity performance levels, in the operating conditions used.
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Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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FR1261614 | 2012-12-04 | ||
PCT/EP2013/075057 WO2014086671A1 (fr) | 2012-12-04 | 2013-11-29 | Procédé d'inoculation directe à partir de ferments concentrés congelés, et dispositif associé |
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EP2928311A1 true EP2928311A1 (fr) | 2015-10-14 |
EP2928311B1 EP2928311B1 (fr) | 2016-08-17 |
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EP13817890.0A Active EP2928311B1 (fr) | 2012-12-04 | 2013-11-29 | Procédé d'inoculation directe à partir de ferments concentrés congelés, et dispositif associé |
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US (1) | US20150366231A1 (fr) |
EP (1) | EP2928311B1 (fr) |
JP (1) | JP6352938B2 (fr) |
CN (1) | CN104837352B (fr) |
AU (1) | AU2013354333B2 (fr) |
BR (1) | BR112015012533B1 (fr) |
CA (1) | CA2893309C (fr) |
DK (1) | DK2928311T3 (fr) |
EA (1) | EA027714B1 (fr) |
ES (1) | ES2602041T3 (fr) |
HK (1) | HK1209285A1 (fr) |
PL (1) | PL2928311T3 (fr) |
WO (1) | WO2014086671A1 (fr) |
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FR3021505A1 (fr) * | 2014-06-03 | 2015-12-04 | Chr Hansen As | Procede d'ensemencement direct a partir de ferments concentres et dispositif associe |
WO2017029188A1 (fr) * | 2015-08-17 | 2017-02-23 | Chr. Hansen A/S | Système de dosage, dispositif d'accouplement pour un système de dosage de petite taille, et procédé associé |
BR112018006390A2 (pt) * | 2015-10-21 | 2018-10-09 | Novozymes As | método para fermentar um micro-organismo que produz um produto de proteína |
CN113769432A (zh) * | 2021-09-30 | 2021-12-10 | 上海弘崴环保科技有限公司 | 一种全自动冷冻浓缩设备和制备浓缩液体工艺 |
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EP0688864A1 (fr) | 1994-06-21 | 1995-12-27 | Societe Des Produits Nestle S.A. | Starter congelé de yogourt |
EP1009243B1 (fr) * | 1997-08-25 | 2007-08-01 | Chr. Hansen A/S | Systeme de debit de culture starter de laiterie et utilisation de ce systeme |
US20010049132A1 (en) * | 2000-03-21 | 2001-12-06 | Borge Kringelum | Method for supply of starter cultures having a consistent quality |
BR0109497A (pt) | 2000-03-21 | 2002-12-17 | Hansens Lab | Método para suprir culturas iniciadoras que tem uma qualidade consistente |
CA2455977C (fr) * | 2001-08-03 | 2008-12-23 | Chr. Hansen A/S | Procede et appareil de preparation de produit laitier |
PL206758B1 (pl) * | 2002-11-22 | 2010-09-30 | Lesaffre & Cie | Urządzenie do dozowania stałej masy drożdżowej, instalacja do dozowania stałej masy drożdżowej, pojemnik transportowy, zestaw dla dozowania stałej masy drożdżowej i ich zastosowanie |
EP1493806A1 (fr) * | 2003-07-02 | 2005-01-05 | Chr. Hansen A/S | Utilisation de compositions impliquées dans la biosynthèse d'acides nucléiques comme agents cryoprotecteurs |
FR2869622B1 (fr) * | 2004-04-28 | 2008-04-18 | Rhodia Chimie Sa | Comprimes de micro-organismes pour ensemencement direct |
FR2873384B1 (fr) * | 2004-07-21 | 2006-10-20 | Chr Hansen Sa Sa | Procede d'ensemencement direct a partir de ferments concentres congeles et dispositif associe |
NZ603267A (en) * | 2010-04-27 | 2014-12-24 | Chr Hansen As | Method for inoculating yeast into fruit juice |
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- 2013-11-29 US US14/649,444 patent/US20150366231A1/en not_active Abandoned
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- 2013-11-29 CN CN201380063154.9A patent/CN104837352B/zh active Active
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- 2013-11-29 EP EP13817890.0A patent/EP2928311B1/fr active Active
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Also Published As
Publication number | Publication date |
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AU2013354333B2 (en) | 2017-06-15 |
EA201591070A1 (ru) | 2015-09-30 |
CN104837352A (zh) | 2015-08-12 |
CA2893309C (fr) | 2020-09-22 |
HK1209285A1 (zh) | 2016-04-01 |
JP6352938B2 (ja) | 2018-07-04 |
AU2013354333A1 (en) | 2015-06-04 |
BR112015012533B1 (pt) | 2020-12-29 |
EA027714B1 (ru) | 2017-08-31 |
US20150366231A1 (en) | 2015-12-24 |
DK2928311T3 (en) | 2016-10-24 |
CN104837352B (zh) | 2018-05-25 |
BR112015012533A2 (pt) | 2017-07-11 |
PL2928311T3 (pl) | 2017-02-28 |
CA2893309A1 (fr) | 2014-06-12 |
EP2928311B1 (fr) | 2016-08-17 |
ES2602041T3 (es) | 2017-02-17 |
JP2016500252A (ja) | 2016-01-12 |
WO2014086671A1 (fr) | 2014-06-12 |
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